For fruit topping, melt butter in a large nonstick skillet over medium-high heat; add mango and cook until lightly browned and tender, about 8 minutes. Remove from heat and stir in brown sugar. In a small bowl, mix TABASCO® Sauce, cinnamon, and salt; stir into mangoes and mix well. Spoon into a buttered 9-inch cake pan.
For cake, combine all the dry ingredients in a large mixing bowl and blend well. In a small bowl, combine egg yolks, sour cream, and vanilla and mix well; add to dry ingredients along with soft butter and beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter over fruit in prepared pan, smoothing evenly.
Bake in a 350°F. oven until a wooden pick inserted near center comes out clean, about 40 minutes. Cool on wire rack for 5 minutes. Run a metal spatula around edges of pan and invert onto a serving plate. Serve warm.
Makes 8 servings.